Sorry I am not the seller, so I do not have any info on it. I just saw it and thought someone here would like it.Ok sent an offer of $25.00 to the guy who is selling them. I will post everything if I get them.

Nothing on those tapes will help you I am afraid. Those are more how to tapes from 2002 to new franchisees on how to set up schedules, driver rotations, basics of Pizza Making, but no recipe secrets. I do wonder who would post those though? Certainly not worth the price he is asking. Trust me the formulations are closely guarded, even from corporate employees.

Pie 5 looks a lot like the Top That Pizza chain we have in Tulsa. I've tried Top That, and it's pretty cool concept. You build your own pizza or get one of their signature pizzas for one low price. The pizza was pretty good, though I was not impressed with the crust. It was sort of thin and crispy, but for $6.99 it's not a bad deal.

The 2 concepts are similar, but I think Pie 5 has better quality ingredients. I also like the decor a lot better. Top That had red plastic chairs that felt flimsy, and the place was pretty plain looking. I've been to top that, its ok, but I did not not like the frozen dough. The couple of times I have been there (the one in mansfield) they were missing toppings on the make table, and the sauce was very bland to me as well.

To me the biggest competitors are uncle Maddios and MOD, though MOD may take too long to get into the franchising game to be a major player in the fast casual space.

Sorry, maybe I should have stated that I am an insider. I am the Corporate Chef for both PI and P5. Look forward to hearing your comments. I am always looking for ways to improve the food. I have some ideas I have been working on that we have not fully tested yet that may really make an impact.

I see that Charlie Morrisson recently jumped ship to become CEO of Wingstop in what appeared to me to be a very sudden move. I had been following what he was trying to do with the Pie Five concept and was quite impressed.

Sorry, maybe I should have stated that I am an insider. I am the Corporate Chef for both PI and P5. Look forward to hearing your comments. I am always looking for ways to improve the food. I have some ideas I have been working on that we have not fully tested yet that may really make an impact.

aawshds,

With all due respect to your culinary skills and employment position at PI....do you know of any product available to the public that is comparable to PI's thin crust dough? Thank you.

Sorry, maybe I should have stated that I am an insider. I am the Corporate Chef for both PI and P5. Look forward to hearing your comments. I am always looking for ways to improve the food. I have some ideas I have been working on that we have not fully tested yet that may really make an impact.

As far as regional promos go, I think there is a distinct possibility for that, but it would need to be once we had multiple markets well built out with P5's. Funny note, actually grew up near St. Louis, very familiar with that style cheese.

I have thought for awhile that this generation had a "dumbed Down" palate, but I think it has actually fragmented into 2 groups. The people who grew up with Mcdonalds, KFC, and Pizza hut who continue to think that that is gourmet food, and the other segment that grew bored with the common chains and have gone exploring. I think of those as the group most label "foodies". We have found that our base user group for Pie 5 tends to fall into the "foodie" group. As for the others, I think once they taste the product and see how neat the process of building it exactly the way they want it and eating a pizza direct from the oven is, we win them over. Just need to get them in the door.

Charlie got a great offer to go work with a great group. I know it was a difficult decision for him, especially as P5 is still in its infancy and has a very bright future. I know he will continue to follow its progress closely.

The Thin crust is distintive, and I know of no products that duplicate it on the market. I have seen several recipes that come out similar though.

As to the recipes, I currently Create Pizza Inn/Pie 5 recipes. Many of the traditional items were here already and will continue to be here, such as the crust. I continue to work on variations of things for both concepts.

Then I can buy you lunch at Pie Five sometime I always laugh as I deliver a few homemade pizzas over to my wife at Orthofix next door.My wife says thanks for the Pizza Inn pizza, like I said she is a big fan.

Then I can buy you lunch at Pie Five sometime I always laugh as I deliver a few homemade pizzas over to my wife at Orthofix next door.My wife says thanks for the Pizza Inn pizza, like I said she is a big fan.

That is funny, when we were in the concept testing phase with Pie Five we had Orthofix employees come over to lunch every day for a week and order from our mock line to test how it would work. I probably fed her and did not even know it.

The recipes will never be quite the same because the flours you can buy in stores are different than what most chain pizza places use, plus there are ingredients you cannot buy anywhere (I have tried). When you have the flour blended for you you can get very specific with protein and moisture content and many other specs depending on the type of crust desired.

Try the Dough doctors Recipe you see on here, increase the oil to 6%, add .05 % sugar and mix. It will be fairly dry slightly crumbly. Don't refrigerate it, put it in a bowl or small bucket with plenty of room and seal for 6 hours at room temp. When you open it it will smell of yeast and slight alcohol. form some into a hockey puck and Roll it out to not quite 1/8th of an inch and put it in your pan. Cover and Let it proof for 30 minutes. top and bake in oven as hot as you can get it until top is brown and crust is crispy. We all know every oven is different so you will have to experiment to find the temp/time that works. Should yield a very usable product.